Quote:
Originally Posted by welder
Chris, in Texas the flavoring in that chili would be good for babies and old people.
We would say it has a mild flavor.  
Lester |
I know, but you have to look at the pepper puree about mid ingredient list....
When you put that in the blender, Watch Out!, them peppers can mount up.
I prefer the Habaneros, but my east coast buddies don't understand that if you ain't sweatin, you ain't eating! So I turned it down a little, added some more brown sugar and a shot of Capt Morgan's Rum.
I spent 1 year in San Antone, then the rest of my USAF career in Albuquerque, day tripping to El Paso and Juarez, so I've eaten some hot stuff but this qualifies as hot. It puts a bead of sweat on my forehead, so it's mild to hot for you Texas fellows.
Funny story: After the USAF, went to visit a service buddy of mine from Longview, TX. Had a good weekend hitting the bars in his hometown. Sunday, we go to the lake where his Pa started grilling the flank steaks we were going to eat for dinner.
He got the meat done, and we sat down to eat. I grabbed some salsa and poured it on top of my rare steak, everyone dropped their fork and stared at me.
I was deer in the headlights.
Pa says
" Boy, what are you doing to that meat?"
I said, hiccup,
"adding some flavor". Thought he was gonna draw down on me.
I haven't been invited back to The Lonestar since